Baked Pumpkin French Toast

We got home from California last night. I am experiencing jet lag, so sorry if I don’t make sense today. Ok, I guess it technically isn’t jet lag since the flight is less than two hours long and the time difference is only one hour. I am still feeling scattered and not ready to get back to the real world. So I am just going to blame jet lag. I hope that is ok with you. And don’t worry, we will post about our trip soon-stay tuned!

I am ready to share this Baked Pumpkin French Toast recipe because it is incredibly delicious. I am a huge baked French toast fan. It is so easy and perfect for entertaining. We make Cinnamon Baked French Toast all year long, but this pumpkin version screams fall and will definitely take over our breakfast table during the chilly fall months. I love it!

Baked French toast is awesome because you prepare it the night before…and it really doesn’t take much work. When you wake up, you pop the pan in the oven and wait for the oven to do all of the work. Not a bad deal, huh?

I made this Baked Pumpkin French Toast on a Friday night so we could enjoy it on Saturday morning. The pumpkin flavor is magical! Pumpkin lovers are going to go crazy for this breakfast treat. The cinnamon streusel topping with a hint of nutmeg compliments the pumpkin and adds the perfect sweet ending. We had some leftover cinnamon syrup in the fridge from when I made Whole Wheat Apple Cinnamon Pancakes so I drizzled cinnamon syrup over our French toast. Oh yum! You can use maple syrup too, but I am telling you, that cinnamon syrup is liquid gold.

Don’t let fall pass you by without making this Baked Pumpkin French Toast at least once. Although, I highly recommend you make it a top breakfast priority during the fall, your oatmeal can wait:)

Directions:

1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

2. In a large bowl, mix together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

3. In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

4. When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

5. Serve warm with syrup, if desired.

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135 comments on “Baked Pumpkin French Toast”

Love this! It looks really great!

Just when I thought it couldn’t get any better. I’ve had a sudden craving for all things pumpkin and you are NOT helping. I’ve got the pumpkin strusel cake on my list for this weekend. I may have to push things up a bit.

I like eating french toast for breakfast. This will be an interesting fall version.

This pumpkin french toast looks amazing! I have some leftover pumpkin puree that I made that I was looking for something to do with, this just made the top of my list! Thank you for sharing this recipe!

We loved the melty interior and crusty topping. Perfect brunch option! Thanks so much for providing the recipe.

looks fabulous, will try!

This baked pumpkin french toast is fantastic!! Made it for my family for breakfast this morning and it was a huge hit. I’m thinking that it will be on the menu Christmas morning – so easy to assemble the night before and then toss in the oven in the morning. Thanks for the great recipe!

What an amazing fall breakfast!

I made this today for a ladies’ brunch along with your recipe for cinnamon syrup. Everybody went crazy for it and wanted the recipe. I used fresh pumpkin puree, and it was delicious! A major bonus was its simplicity! I will definitely make this again. Oh, I made two batches, and only half of the syrup was needed. A little goes a long way!

This is currently in the fridge soaking for tommrow morning , I am taking it for breakfast for my coworkers 😀 instead of using milk i used pumpkin spice eggnog. What can i say? I love pumpkin!!!!

I just finished putting this together. Aside from the bread, I had all of the ingredients on hand and it was super easy to get in the fridge. It already smells delicious, too! I can’t wait to pop it in the oven in the morning and see how it turns out. Already I’m thinking it’s going to be the best casserole I’ve put together in a while, just for the ease of the whole thing. Thank you so much for creating and posting. You’ve made my life so much easier

I just made this for Thanksgiving breakfast and it did not turn out at all! It was in the oven for an hour and a half and it was still wet and soggy on the inside. And idea why? I followed the directions to a tee. Looks so great I’d be willing to try gain

DD stopped eaitng all fruit and veggies so I survived by giving her dried fruit leather which she would eat. When it started being a problem with her teeth; she was about 6. At that point I started insisting on a few peas, some salad, a few slices of apple etc.At 13 she eats broccoli, cauliflower (smothered in hot sauce) peas,corn and more, applesauce, peaches and all berries. I believe in the idea that you have to offer a food more than 5 times (up to 20) to get it to stick. I see too many sites where a child will only eat chicken nuggest (gfcf) and fries to take chances. I feel if I hadn’t pushed; she would still have a fairly restricted diet. My goal is to have her naturally choose these foods for when she moves out and I’m not around to shop for her.

I just made this for Christmas breakfast and everyone loved it. I made two pans — one with regular bread and one with gluten free bread, then I just substituted gf all-purpose flour in the topping. Both turned out great!

Maria, I made this for Christmas morning breakfast and it was delicious! Very quick and easy to put together. Thanks for sharing!

Awesome! Just made this and its a keeper.
I used whole grain organic sprouted spelt bread that I had made and substituted maple syrup for the sugar. Also -maple sugar in the topping rather than brown.
I took out 1/2 C milk (used almond milk) to make up for the liquid in the syrup. I didn’t realize that the recipe called for 1C of pumpkin and accidently used a whole 15oz can. I did cook it for the full 55 minutes.
It was AMAZING and didn’t need any additional syrup when served.
Thanks!

Is it possible to use canned Libby pumpkin? I don’t have any access to pumpkin purée. Maybe add some milk to it? Please let me know I would like to use this recipe very soon! Thank you. It looks incredible!

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Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! (more)